Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Cream of Cauliflower Soup




Source of Recipe


Western Star E-meals Issue 111


List of Ingredients




750g Cauliflower, cut into small florets
1 Tbsp Olive Oil
30g Western Star Butter
3 Cups Stock, Vegetable or Chicken
1 Cup Cream
¼ Tsp Ground Nutmeg
Salt and Pepper




Recipe



Heat the olive oil and butter in a large saucepan over medium heat until the butter melts. Add the cauliflower and sauté it for 3 minutes, or until starting to soften.

Add the stock to the pan and simmer, with the lid on for 10-15 minutes or until the cauliflower if tender. Stir in the cream and set the soup aside to cool slightly.

Using a food processor or blender, blitz the soup in batches until it is smooth. Return to the pan and add the nutmeg, salt and pepper and heat through gently. Serve in large bowls with some crusty bread